1-First, preheat your oven to 450 degrees Fahrenheit and line a baking sheet with foil or parchment paper. This step ensures even heating and prevents sticking, leading to those golden edges we all love. Next, wash and scrub the 4 medium russet potatoes thoroughly, then cut them in half lengthwise and slice each half into 4 to 5 wedges about 1/2 inch thick.

2-Soak the cut potatoes in a bowl of cold water with about 2 cups of ice cubes for 30 minutes to remove excess starch for crispier results. After soaking, drain the wedges and pat them dry thoroughly to avoid any sogginess. In a large bowl, season the potatoes with the 1/2 teaspoon salt, 1/2 teaspoon paprika, 1/4 teaspoon black pepper, and 1/4 teaspoon garlic powder, then toss to combine evenly.

3-Drizzle the wedges with the 1/4 cup extra virgin olive oil and toss again to coat them well. Arrange the wedges on the prepared baking sheet in a single layer, cut side down, for optimal crisping. Bake for 20 minutes, then flip them and bake for an additional 12 to 15 minutes until they’re golden brown and crispy.

4-While the wedges are baking, mix the 2 tablespoons finely chopped parsley with the 1/4 cup grated parmesan cheese in a small bowl. Once the wedges are done, transfer them to a serving bowl, sprinkle with the cheese and parsley mixture, and toss gently. Serve them warm with your favorite dipping sauce, and enjoy the flavorful outcome of your efforts.